Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Japanese Cotton Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 86 reviews

This Easy Japanese Cotton Cheesecake is a light, fluffy, and delicately sweet dessert that combines the rich creaminess of cream cheese with the airy texture of a soufflé. Perfect for those who love a melt-in-the-mouth cheesecake with a subtle vanilla flavor and a soft, cloud-like consistency.

  • Total Time: 5 hours 20 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • ¼ cup (30 g) cake flour
  • 2 tablespoon (20 g) cornstarch

Dairy and Eggs

  • ¾ cup (180 g) cream cheese, full fat brick
  • 2 tablespoon (30 g) unsalted butter, room temperature
  • 3 ½ tablespoon (50 g) milk, full fat
  • 3 large egg yolks, room temperature
  • 3 large egg whites, room temperature

Flavorings

  • ½ teaspoon (2 g) vanilla extract
  • ⅓ cup (70 g) granulated sugar
  • ½ teaspoon (2 g) lemon juice
  • Powdered sugar for garnish

Instructions

  1. Prepare the Dry Ingredients: Sift together the cake flour and cornstarch into a bowl to ensure there are no lumps and the mixture is aerated.
  2. Make the Batter Base: In a heatproof bowl, combine the cream cheese, unsalted butter, and milk. Gently heat this mixture over a double boiler until smooth and combined, stirring frequently. Remove from heat and mix in the egg yolks and vanilla extract until thoroughly incorporated.
  3. Beat Egg Whites: In a separate clean bowl, whisk the egg whites with lemon juice until soft peaks form. Gradually add granulated sugar while continuing to whisk until stiff peaks develop, giving the meringue a glossy and firm texture.
  4. Combine Mixtures: Fold the sifted cake flour and cornstarch into the cream cheese batter carefully to maintain airiness. Then, gently fold one-third of the beaten egg whites into the batter to lighten it. Finally, fold in the remaining egg whites until fully incorporated, taking care not to deflate the mixture.
  5. Prepare the Pan: Line the bottom and sides of a 7-inch (18 cm) round cake pan with parchment paper. Pour the batter into the pan and tap lightly on the counter to release large air bubbles.
  6. Bake with Water Bath: Place the cake pan into a larger roasting pan and pour hot water into the outer pan to reach halfway up the sides of the cake pan. Bake in a preheated oven at 320°F (160°C) for about 50-60 minutes until the cheesecake is set but still jiggles slightly in the center.
  7. Cool the Cake: Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 15 minutes to prevent sudden temperature changes. Then remove from the oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight to set properly.
  8. Serve: Remove the cheesecake from the pan, peel off the parchment paper, dust the top lightly with powdered sugar, slice, and serve chilled for the best texture and flavor.

Notes

  • Make sure all ingredients, especially eggs and dairy, are at room temperature to ensure smooth mixing and better volume in the batter.
  • Folding the egg whites gently is key to keeping the cheesecake fluffy and soft.
  • The water bath helps in baking the cheesecake evenly and adds moisture to prevent cracking.
  • Use full-fat cream cheese and milk for the richest flavor and best texture.
  • The cheesecake is best enjoyed chilled and can be stored covered in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/easy-japanese-cotton-cheesecake-recipe/